Baguette
ฝัง
- เผยแพร่เมื่อ 23 มี.ค. 2020
- Baguette ingredient：
to make 4 baguettes
Room temperature water： 340 g, 1+1/3 cups + 2 teaspoons
Yeast: 1/2 teaspoon
All purpose flour or bread flour: 450 g, 3 cups
Salt: 8 g, 1 teaspoon
1. Dissolve yeast in the water, and then mix in flour and salt.
2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively.
3. Cover it, then put it into fridge over night.
4. The next day. Divide into 4, round it and rest it for 40 minutes.
5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time.
6. Preheat the oven 30 minutes ahead. 550F or 285 C.
7. Score the bread
8. Bake for 10-12 minutes with steam.
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照小高姐的食谱做了两次 虽然都蛮成功但是在食谱上有几点标注或者改进：1. 酵母一定要在水中化开一段时间再使用。面团中酵母分布不均匀的话会严重影响面团发酵时间。最好是把酵母水慢慢倒入搅拌中的面粉。我用active yeast做的效果要好一些。3杯面粉放了大概半块吧。 2.只要室温不是21C以上，直接室温过夜发酵。很多人家（比如我）冰箱太冷，根本发不起来…第一做我放冰箱发了两天的面才能烤。第一晚上在冰箱里完全发不起来 是第二天室温发酵才发起来的。3. 水的用量要稍减。这个按照个人面粉和室内空气的湿度要调整。我严格按小高姐的量做的话面团太湿…
我也是从冰箱里拿出来没发到2倍大，而且只有小气泡没有大气泡，我正在怀疑是不是我的面粉需要加水或者减水呢……
美國西海岸而是乾熱, 我的環境更加冷濕，因此確實需要在室溫下發酵並減少水分，感謝您的反饋
谢谢你的实践分享，按你的建议，没再冰箱发酵，也做成了😊 想上图晒晒，找不到上图功能😅
水的用量跟面粉和湿度有很大关系，譬如我在法国只需要用 60% 的水面团就已经很湿了
冰箱太冷這點我也有同樣的的困擾 謝謝分享！
这么多美食博主，唯有小高姐的教程和配方我是最信任的
因为知识就是力量！跟着小高姐的法子做不会翻车
喜欢小高姐的镜头感，很有真正做美食的人的感觉。每次都是满满的制作技巧毫无废话，吐字也很清晰，真的是高品质的美食视频！
不得不夸小高姐 無論是講解還是做法都講的清清楚楚 這段時間由於疫情的影響一直在家休息 學了很多小高姐做的面食和甜點 味道真的非常好 而且成功率極高😄真的很謝謝你的付出
我谁都不服，就服小高姐。什么叫举重若轻，这就是化繁为简，举重若轻。👍👍
天凉好个Rachel 以前我做过一次，费了牛劲了，这么一看，我的劲儿白费了啊！
l ly 时间才是最好的条件
（战术后仰）
最后一句话太治愈了～～时间才是最好的调料
Casey Dong 很有哲理呀
Thank you, for sharing your techniques, and wisdom. It truly inspires me, and helps me to be a better baker.
小高姐的「面团课」真的療癒了疫情下海外的生活，看看教程揉揉面，讓居家Lovkdown的日子也亮了起來！
前面: 心情難以平靜的时候就和我一起揉個麵團吧。後面: 這是一個比較溼的麵團, 但是不需要怎麼揉麵, 總共才用了一分鐘。結論: 小高姐只花了一分鐘就讓大家把待在家裡不安的心情平靜下來, 太神奇啦~~~~
小高姐已經把面研究徹底通透了，把面玩的出神入化👍👍👍
這兩天按照小高姐的方式成功做出美味的成品，使用手邊再尋常不過的食材卻能展現出非凡的口感與風味，滿足口腹同時也對自己的手藝信心大增哈哈，不得不說時間真的真的是最重要的調味料啊!!!也謝謝小高姐提供可實踐性如此之高的食譜!!!
这简直是艺术公开课的赶脚！物理、化学、语言学、Version! 水平真的很高！
You are a God-send!
I have always thought I was smart at cooking, but you beat me!
Wonderful ideas and techniques!!
Keep them videos coming!
現在台灣時間是半夜 看完小高姐的影片
瞬間肚子餓了 出爐後手捏法棍的酥脆聲
真的非常邪惡 讓人超想吃
小高姐的方子从来都是零失误率！让热爱厨艺的我们除了膜拜就是感恩，祝大家健康平安。
很羨慕小高姐有一對巧手，語調溫柔，看得人很舒服。謝謝。
很喜歡小高姐說「時間才是最重要的調料」，很多事情也需要時間才能發酵、改變，特別想到現在的全球疫情，它也還需要時間。
廖昀雅 沒錯！但也需要百姓聽話，聽政府下的法令，否則，真的不知道要等多久啊⋯⋯😢
这句话很有“舌尖上的中国”的味道。。
妈呀这个视频太及时了 现在天天被圈在家里就需要这种打发时间的事儿做！点赞！
You are a genius! The hot rocks and water in the oven blew my mind!! Thank you!
Ive made this recipe twice now. It’s so easy and really great! I love all your recipes !
最爱小高姐的cooking视频，清晰、简洁、易懂，易操作。祝大家在躲避疫情的这段时间跟着小高姐变厨神。😄
没错，小高姐说话的feel，让人很relax
在這沮喪的日子裡，我跟小高姐做過了幾次貝果，一次牛角麵包，非常享受由預備材料至出爐、清理廚房的過程.....多謝小高姐帶給我們的快樂、滿足感。
祝願小高姐、各位朋友身體健康、心情開朗！
真的太喜欢这种简单方法做出的精致食物，这方法做完都不爱用机器和面了，太棒了。十分感谢有这样的教学分享。
特別愛看你的影片，簡潔不誇張的敘述，特別能呈現這些普通料理，在製作過程中的樂趣。
小高姐的視頻好療癒喔，有舒緩壓力的神奇妙用！
“心情不好的时候就和我一起揉个面团吧”🤣🤣笑死我了，小高姐太厉害了
我自己靠揉面团解压。\(^o^)/~
小高姐的 Magic Ingredients 揉面团确实抒压 一个南方妹子看着小高姐的视频硬生生的成了白案小达人🥰
法國麵包的好處~可舒壓~遇到壞人打他~打完以後可以吃掉
揉出手套膜更解压！😂
真想把妳娶回家
現在才看到這視頻。多麼詩意的表達，用時間去調味的法棍，就如用時間去治癒的世界，祝願漫長等待後的美好結果🫶🏻
Thank you for continuing to make your videos in these tough times. I love your recipes!
小高姐的制作充满真诚
覺得很合理，好吃的東西不需要複雜的原料，需要的是時間與耐心 看你的法棍 就覺得超級好吃 外脆內軟
小高姐料理中也充滿人生的哲理，感謝分享 。
最喜歡看妳的平台了，謝謝妳分享食譜而且講的很清楚
That is the most beautiful baguette I have ever seen! Puts all those store-made ones yo shame! This looks like a baguette from Paris. Great with coffe and some butter.
好像沒有什麼食譜可以難倒小高姐！什麼都會做，而且都做得又好又專業！真的很謝謝妳。
太喜欢小高姐的声音，和逻辑顺序，真的是一种美妙的体会，
小高姐，您就是面粉的精灵🧚♀️，面粉在您手里，变换无穷。每一个形态都令人赏心悦目。
谢谢你带领我们感受食物的奇妙和美好。
You made such beautiful bread look so simple. Thank you for giving us something nice to try while worried in the house 🙏🏾
I just made it! Did half the recipe and made 2 rolls. I used 1/4 tsp of Instant Dry Yeast and followed the rest as exactly half of the written recipe (170g Water, 225g Bread Flour, 1/2 tsp Salt). However, during 2nd fold at 60mins of proofing, i still couldn't achieve the smooth dough as it was still too sticky. Left it in the fridge for about 18hrs before i took it out to shape. My dough looked almost the same and didnt grew much in size. However i noticed it had a smooth skin and windowpane. I then proof it for another 40mins after rolling into 2 pieces + final 40mins after shaping. Baked them at 230°C for about 28mins. Put a baking round tin below the baking tray, added boiling water to create the steam and sprayed water above the rolls before baking. Mine had different hole sizes but not as airy as compared to 小高姐's. It was super crispy till my jaw was tired after all the crispy biting of the crust. Shall try it again next time hopefully can make it more airy. Thanks for the recipe it was delicous!
這是一部簡單明瞭的影片，拍得很好。減半材料製作2條是個好主意。因為影片中沒有告訴我們當烤第1、2條時，如何照顧第3、4條。哈哈。
關於麵糰發酵高度不夠，氣孔不多，我遇到與你完全一樣的狀況。經過幾次試驗，我發現是乾酵母的量過少的問題。你可以參考其他的影片食譜，乾酵母大多是小高姊食譜的兩倍或更多。可能小高姊的酵母具有特殊魔力吧。
好喜歡看小高姊揉麵的影片，有療癒人心的感覺
小高姐，謝謝你 - This recipe was easy and a perfect introduction to baguette! Thanks a lot!
外酥內鬆軟的法棍！
搭什麼都好吃！
小高姐、我在台灣，一早起床就看到你的作品，心情很好👍哦！
感谢小高姐的视频! 看你的视频，听到你的声音就是对我最好的治愈! 祝你全家健康平安!
終於等到你再出片，好開心
These days I am trying out different bread recipes & I have baguette in my list. But I didn't have a good recipe & this looks perfect. when it comes to bread making, You are the BOSS!
跟着小高姐做了，虽然面团不像小高姐做的时候那么听话。但是结局是好的😆谢谢小高姐的教程，真的太感谢你了。让我疫情期间还有新鲜出炉的法棍面包吃
上週第一次試作就成功了，沾紅酒醋或配洋蔥湯都好美味，今天要再做一批來吃，謝謝小高姐分享~
I have probably watched a dozen or more videos on making baguettes and yours is the simplest and easiest to follow, with excellent results. Many thanks.
I do enjoy your videos. Have been cooking my whole life and have learned so much from you! On your garlic naan video, the use of a strainer and cloth to transfer the dough to the oven stone is just brilliant. Thank you...oh yes, I just subscribed. Keep up the good work!
謝謝小高姊送給大家這麼美味的法棍🤤
謝謝您把法棍變得這麼平易近人 超好吃！
小高姊的解說,真的太讚了~
好棒！是真的法棍！好多气泡！棒！
Thank you so much . I was waiting for this recipe from you. You make everything look so simple. More recipes on bread making please.
小高姐太厉害了！出神入化了！
我喜欢你的食谱.... 好吃 - I love your recipes. Thanks a lote.
Love your soothing voice. This bread recipe looks amazing. I will try to make these. Thank you.
谢谢小高姐的视频分享！也希望小高姐注意安全保护好自己❤
一起保护好自己和家人。
C'est une belle "baguette traditionnelle", à la française. Bravo pour cette recette parfaitement réussite !
C'est vrai. Une tres belle baguette. Bravo
Elle l'a fait sans avoir un
four à pain ni MAP, quel génie!
j'ai appris à faire baguette avec les profs français, tous leurs recettes sont plus compliqué que celle-ci, celle ci est plus facile à faire et très jolie à voir
小高姐您好，非常谢谢您的视屏都能带来一种很疗愈的感觉。我看了您的视屏学到了很多，今天终于揉面团拉出光面！也希望在这个时候，一切平安。
耶～成功唷～太感謝分享！謝謝你的配方^_^法棍烤過頭還是外脆內軟😋放冷後吃起來鹹香又嚼勁！
I am so thankful for your video! I used your video on my second try making a baguette and got spectacular results. My first try was a fail-no big holes and it was salty for some reason and the baguette didn’t rise in the oven. But with your recipe, I was able to enjoy beautiful baguettes. Just what I wanted them to be. Thank you thank you for sharing this video. I almost followed everything to a T (I added a bit more water so that my dough was the same consistency) but everything else was indeed as shown on the video. I love that I was able to stretch and fold and slap and fold successfully! I learned so much from your video. Thanks a ton!
Thank you, this recipe is so easy and i just made this bread today! And it came out beautiful 🥰🥰🥰
When she said rest the dough overnight in the ref, how long did you do it? 24hrs? 8hrs?
謝謝分享！你是做得最簡單最易明👍🏻
小高姐的视频超级疗愈，有任何不好的情绪看着看着就好了！
Why do u have to make everything looks so simple to follow that I need to save many of your videos....
Maybe I'm too mesmerized by your soft-spoken voice.... 😢😢😢
Ain't that true? her soft-spoken voice is also so soothing....
一看就会一做就废
c pipal 绝对正确✅
Exactly the comment I was going to leave...
Exactly , Many students use her videos to practice their chinese language listening skills.
I love baking and your bread,it's simple and helpful recipe .I will try soon. Thanks sis
从来没有做过面包我看小高姐的视频学着做，竟然非常非常成功，谢谢小高姐
法棍太好吃了， 原来以为麻烦没想到这么简单， 谢谢小高姐的讲解， 简单， 看一遍就成
I love you 💓 :-D, this channel is amazing, love the knowledge you are sharing with the world, your instructions are so clear, makes it seem like anything is possible to recreate, your culinary creations are awe inspiring and encouraging for all chefs :-D
太棒啦！我最愛的法棍🥖
谢谢你！
me too！🙋🏻🥰
佩服妳的手藝
太喜欢小高姐了 讲解又清晰又严谨👍👍
你做得真好! 很棒👌🏼💖
(我是法国人)
Né et élevé en France mais peut-être que les parents sont en fait chinois ...?
小高姐太厉害了 法棍也有了 疫情期间需要这个！ 大家都stay safe！
嗯，疫情期间大家要自己烤面包了。
小高姐的 Magic Ingredients 嗯！面团揉起来 越揉越开心😄
@@MagicIngredients 今天剛好翻看您過去的饅頭視頻教程！前天烤了一個 Chiffon給我爸爸，現在考這種蛋糕已經很順手了！謝謝您的分享了！
@@MagicIngredients 小高姐和外面的盆友们都要注意保护好自己！爱你们
川普总统万岁。大家不用担心。复活节病毒就会消失。川普总统最终会战胜病毒
跟著小高姐做出了非常好吃的法棍，謝謝分享～
化学教授带我们揉面，真的是赏心悦目。
小高姐，太巧了！我这两天在研究sourdough做法和法棍的做法，就是想解压用，你解释的技巧很好懂！好像拜托你做个sourdough的视频！我的酸酵母就快养好了！
谢谢小高姐! 在这个特殊的时期，看您的视频让身居罗马的我们感受到了温暖和幸福！我们也尝试了您的做法，真的很棒哦！祝您和家人幸福 平安! 👍😋🌞
Yogo Z 祝一切安好！保重身体
stay healthy!!!
平安！！！
@@ebisu5199
P
WOW, this looks so pretty and crunchy! I will try to make it for my dad, he loves Baguettes
看你制作，无论什么，都很治愈很享受。虽然很多一时间学不上来，但是看看也很满足。
Great video! I think another thing to note is that bread flour absorbs more liquid that AP flour, so you should subtract about 2 teaspoons of water if you use AP flour, so the dough isn’t too sticky.
Yes totally agree! I use french T55 flour and always forget to use much less water. I don’t ever use all purpose to make bread. Would be helpful to put a note somewhere on water adjustments when using different flour types specially french flour since this is after all a baguette.
Maybe that's why my dough is too wet.
大气泡好可爱🥰
做成功了 最后成型一步加入了红豆泥 很好吃 感谢🙏
小高姐實在太厲害了！我作成功了！❤️
谢谢小高姐！美食拯救心灵啊！看着视频心情就和缓了。
请问，如果烤箱最高只有220°，还可以尝试做吗？
@@lillianchen2518 我猜你是想问小高姐，不是问我吧？我答不出来的。请另写一个单独的评语。
我觉得法棍的味道特别像我们陕西的炕干馍，这也是我那么喜欢法棍的原因
Aaaahhhh I really admire and appreciate how knowledgable you are about all kinds of food.
小高姐，我是越南人。这种面包在我们那边是加各种肉和醋菜吃的，特别有名的越南面包。我在网上搜到的配方做法都是做一次扔一次。终于找到了你的视频。做出来的面包非常好吃，香甜可口，就是我小时候的味道。配方其实给跟我以前做失败的也是一样，但是你说的对，时间才是最重要的调料。谢谢你！
前排留言~~~
最近剛好想吃脆硬的法棍，一般的店都只賣軟的較多...
Que espetáculo essas baguetes!😍😍👏👏 obrigada por compartilhar
太喜欢你的讲解了，总给人一种“原来这么简单”的感觉，虽然很多时候依然手残做不好。😃
去年lockdown就成为小高姐的忠实粉丝。时隔一年，南半球又开始lockdown，又时间在家看着视频发面了。感谢小高姐！！
我最爱的美食博主做了我最爱的面包！！！我太幸福了！！！
我感觉我又满血复活了！！！
From a Frenchman: Amazing baguette. You got everything right
oh, thanks for the comment!
@@MagicIngredients you are the best and best teacher:)
For an other frenchman, no, all is not right ! You notice your baguette get too big holes. If you try to cover a slide with jam, surely all marmelade fall on floor ! And in my live, never i saw so big bubble on daugh ! I mean you use too many yeast. Try with half and it will be enough. And second, i'm little surprised cause you use a lot of water. In France ordinary water is 64% of the flour (1kg of flour=640g of water). For a baguette, we use more 66% cause in oven, baguette loose more water than a loaf of bread. So for 450 flour, you need just 300g of water.
Thank you a lot for all chinese recipes you upload, and congratulations for your western food. Heartly yours.
@@peterchen8521 Lean dough, high hydration, low temperature fermentation, nice irregular size bubbles in the dough after second fermentation, that's a good thing. The end product is supposed to have big and small bubbles inside too.
You sir, are a f_ _king moron to put jam or marmalade on a slice of baguette. Jams are eaten with pain de mie brioché in the morning. Sweet tasting baguette? ewww! Baguette is an accompaniment to anything savory. I am NOT saying baguette is not a breakfast item, you can eat smear camembert on it for breakfast, I don't care.
As for water content, it can be as much as 75% to start with or can be as little as 60%, it all depends on the particular flour that you use.
Since this video is about low temperature fermentation method for lean dough, if you put too little bit of yeast, the dough will take FOREVER in the refrigerator to ferment and it will turn sour too. Sourdough bread is another story.
I know it's sucks when you think you know something, someone knowledgeable comes forward and slaps you in the face, it's ok, that's life. Go back to school, kid.
@@peterchen8521 My friend, when I said you were a kid, I was referring to your ignorance in bread making, NOT your actual age. Any grown-up would understand that.
And, please learn better English before you try to lecture someone here on TH-cam.(Even my 6 year son speaks better English than you, and you tried brag about your bread-making "Prestige"?)
食材的掌握度真好
看小高姐做烘焙的手法與講解是種享受
Another technique for adding abundant steam to the oven is to use grilling lava rock. You know, the rock that sits in the bottom of your barbecue. It cheap and very porous. Place the rock in a cast iron frying pan, heat it, and then when ready to bake, put ice cubes on top. That will give the bread the important 10-15 minutes of steam. Got this one from Joshua Wiseman's channel. Just an idea.
Thank you for the info will be using this technique
i just made this bread today and it came out AMAZING!!! i've been trying to make a nice loaf of something bread-ish for a while and they always come out weird and dense. this recipe is so easy to follow and you explain things so well i had no trouble following you at all!!! thank you so much, i'm going to try more of your recipes tomorrow and can't wait!!!!!!!!!!
Congrats on your success! Did you leave the dough at room temperature for some time, after getting it out of the fridge the next day? I failed last time because my bread was dense. I'm trying again tonight, my dough is now in the fridge. Thank you for your response.
@@tanyanlim3425 Me too!! I think my folding/slapping technique is wrong...I can't get it smooth after the 30 min/60 min rest....it just becomes a goopy mess...
@@madz902 You forgot to tell me if you started to divide the dough right after taking it out from the fridge, or you let it rest at room temperature for some time before doing the division of the dough. I failed again, the dough did not rise much.
@@tanyanlim3425 I took my dough out of the fridge pretty late into the day and divided it and let it sit the the recipe says. (Maybe the fact that i took it out late had something to do with it?) After watching this channel i always make sure to add the water and yeast together first like Gaojie intstructs. That really has an outcome of the density of the dough from my experience. Good luck and good baking!!!!
@@madz902 my dough takes a little longer to come together during the resting times. I knead it for a little longer during the 1 hour rise before putting it away overnight. I myself go by how dough looks and feels than measuring by time. I also cheat a little during the dough slapping stage and add a little flour to make it less sticky.
哇塞 我完全按照你的recipe做的 非常成功
謝謝小高姐，看你揉麵團，心情已經好多了😁😁